Parsnips are root vegetables related to carrots. They are pared with toasted hazelnuts and a hazelnut liqueur.

Parsnip Frangelico Cake

Ingredients

• 1 cup flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup oil
• 1 tablespoon vanilla
• 1/4 cup Frangelico
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 cups grated parsnips
• 1/2 cups hazelnuts, toasted & chopped

Procedure

1. Preheat oven to 350°F. Grease and flour Bundt pan or 10" tube pan.
2. Sift flour, baking soda and salt; set aside. Beat eggs and sugar for 5 minutes, until very light. Add oil, vanilla, Frangelico and the spices; beat until well blended. Add in the dry ingredients, then stir in parsnips and walnuts. Pour into prepared pan and bake 50 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out onto cooling rack.

Notes

 

Content by Renee Shelton. Recipe adapted from FoodDay section clipping, The Oregonian, no date but early '90s. The article was entitled Cuckoo Cakes by Joan Harvey. The original recipe had walnuts I think, but I use hazelnuts to match the liqueur. Also try amaretto with almonds. She says, "…the fun is waiting until after the compliments to reveal the bizarre ingredient that made the cake taste so good." So true. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.